This is basically exactly the same as my usual banana bread (gluten free, dairy free, refined sugar free and vegan), I just added a bit of peanut butter and chocolate drizzles to the top because, why not!
It sank a bit in the middle which is really annoying when you make something so pretty, but I think it was still worth a picture 🙂
3 large very ripe bananas, mashed (if they are small, use 4)
1 whole banana for the middle (optional)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon
Chocolate sauce to coat the banana in (optional):
2 tbsp cacao powder
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp tsp cashew butter
1 heaped tbsp smooth peanut butter
Leftover chocolate sauce from the banana coating
(Quick note: if you want this to be quick and simple, just leave out the optional chocolate-covered banana in the middle, the cake will be just as nice!)
Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.
Make the chocolate sauce by melting all the sauce ingredients on a gentle heat in a saucepan. Coat the whole banana in the chocolate sauce and leave in the fridge to set. Save whatever is leftover of the chocolate in the saucepan for later.
Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)
Mash the other 3 bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.
Now add the flour, baking powder, baking soda and cinnamon.
Move just under half the batter into the loaf tin then put the chocolate-covered banana on top. Now add the rest of the mix on top of the banana.
Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.
Leave on a wire rack to cool then turn out of the loaf tin onto a plate.
Once cool, put the peanut butter on a plate and even out so it’s quite thin on the plate, then put it in the microwave for about 2 minutes, or until it starts cracking, then, once cool enough for you to handle with your fingers, sprinkle it over the top of the cake.
Finish by drizzling the remaining chocolate sauce in the saucepan over the top.
Delicious served with peanut or almond butter!
Love and health,
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